Basic Food Hygiene Rules that Every Food Business Should Follow
Apart from feeling miserable, when you encounter the food poisoning you are also bond to stay for several days to recover, and at one point you have experienced the food poisoning. The episodes of the foodborne diseases can be reduced when restaurants and other food handling places adhere to the basic hygiene food rules. It becomes complicated and also problematic in the understanding and adhering to the food hygiene information as laid by the disease control and the world health organization.
Get to realize the most basic and necessary hygiene rules that you get to know for the safe food if you are food handlers. Ensure that was an employee you keep your hands clean when you are handling the food with the soap and water and also after using the toile. All the surfaces in the kitchen and the surrounding must be clean and disinfected regularly to keep it free of the insects and the other pests. Always keep the raw meat and the uncooked foods in a separate container and never mix them with the cooked food.
Always sanitize the knife, cutting board and the other utensils that have been used in the raw food like the raw meat through sanitizing it. As a way of preventing the cross-contamination between the raw poultry, seafood or the meat by storing in a separate shelf of the refrigerator from the prepared food. Also to ensure that the food is safe for the consumption it is cooked thoroughly, for example, the raw meat to ensure that it does not have the parts of the uncooked meats.
Also it is best to ensure that the soup and the stew are boiled to ensure that they reach the temperature needed to kill the bacteria. When you are looking to thaw the frozen food, do it in the refrigerator and it is not good to leave the cooked food at the room temperature more than two hours. If the food is thawed at the room temperature because some parts will thaw faster than the others making it possible to draw the bacteria.
The water for the cleaning the surfaces and the kitchen appliances must be clean and use of the soapy and the dishwasher for the cleaning the utensils and also use of the clean clothes. In order as the employer to enforce these important rules for the food hygiene always educate the employees in protocols for safety when handling food. As the owner it is best also to choose those who are educated in this area because they understand more about these plans rather than taking the uneducated that are un underpaid.